Italian vegetable soup

Active
10 min
Total
30 min
Yield
4 portions

Ingredients

Current scale: 1x

  • 1 item Yellow onion , finely diced
  • 1 item Red bell pepper , finely diced
  • 3 clove Garlic , finely chopped
  • 3 item Carrots , finely diced
  • 2 item Celery stalks , finely diced
  • 2 item Spring onions , thinly sliced
  • 50 g Spinach , roughly chopped
  • Neutral oil , as needed for frying
  • 1 tbsp Tomato paste
  • 400 g Cherry tomatoes , canned
  • 800 ml Vegetable stock , or stock made from concentrate or a stock cube
  • 0.5 tsp Thyme , plus up to 0.5 tsp more to taste
  • 200 g White beans , cooked
  • Spinach
  • 0.5 item Lemon , juiced; add to taste
  • 1 pinch Sugar , plus up to 1 more pinch to taste
  • salt , to taste
  • Cayenne pepper , to taste
  • Chili flakes , to taste
  • Fresh parsley , chopped; or other fresh herbs
  • 150 g Creme Fraîche
  • 1 clove Garlic
  • 2 pinch lemon cest
  • 1 pinch Kosher salt
  • 1 pinch Chili flakes
  1. 1

    Prepare the vegetables

    • 1 item Yellow onion , finely diced
    • 1 item Red bell pepper , finely diced
    • 3 clove Garlic , finely chopped
    • 3 item Carrots , finely diced
    • 2 item Celery stalks , finely diced
    • 2 item Spring onions , thinly sliced
    • 50 g Spinach , roughly chopped

    Prepare 1 item Yellow onion, finely diced, 1 item Red bell pepper, finely diced, 3 clove Garlic, finely chopped, 3 item Carrots, finely diced, 2 item Celery stalks, finely diced,  2 item Spring onions, thinly sliced, and 50 g Spinach, roughly chopped before you begin.

  2. 2

    Build the flavour base

    • Neutral oil , as needed for frying
    • 1 tbsp Tomato paste

    Heat Neutral oil, as needed for frying in a medium saucepan over medium heat. Add the onion and sauté until soft and translucent. Add the bell pepper and garlic and cook for 1 minute. Add 1 tbsp Tomato paste and cook for 2 minutes, stirring constantly.

  3. 3

    Make garlic cream sauce

Recipe part

Garlic cream sauce

View standalone recipe
  1. 4

    Stir together 150 g Creme Fraîche, 1 clove Garlic, 2 pinch lemon cest, 1 pinch Kosher salt and 1 pinch Chili flakes.

  1. 5

    Simmer the soup

    • 400 g Cherry tomatoes , canned
    • 800 ml Vegetable stock , or stock made from concentrate or a stock cube
    • 0.5 tsp Thyme , plus up to 0.5 tsp more to taste

    Add the carrots, celery and spring onions, followed by 400 g Cherry tomatoes, canned, 800 ml Vegetable stock, or stock made from concentrate or a stock cube, and 0.5 tsp Thyme, plus up to 0.5 tsp more to taste.

    Simmer uncovered for 20 minutes, or until the carrots are tender.

  2. 6

    Finish and season

    • 200 g White beans , cooked
    • Spinach
    • 0.5 item Lemon , juiced; add to taste
    • 1 pinch Sugar , plus up to 1 more pinch to taste
    • salt , to taste
    • Cayenne pepper , to taste
    • Chili flakes , to taste
    • Fresh parsley , chopped; or other fresh herbs

    Rinse 200 g White beans, cooked under cold water, then add them to the saucepan with the Spinach.

    Season with 0.5 item Lemon, juiced; add to taste, 1 pinch Sugar, plus up to 1 more pinch to taste, salt, to taste, Cayenne pepper, to taste, and additional thyme if needed, until the flavours are balanced. The soup is ready when the beans are heated through.

    Serve with Chili flakes, to taste and Fresh parsley, chopped; or other fresh herbs.

Provenance

Sources & inspiration

  1. Web source

    Italiensk grønnsaksuppe med hvitløkskrem (opens in a new tab)